Cream Puff Sundaes Recipes

CREAM PUFF ICE CREAM SUNDAES

Steps:

• 1. Preheat oven to 400 degrees. Spray a large baking sheet with baking spray; set aside.
• 2. Combine water, butter, and salt in a medium saucepan. Bring to a boil. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir over medium-high heat until mixture forms a ball. Remove from heat. Cool 10 minutes.
• 3. Add eggs, one at a time, beating well with a wooden spoon after each addition.
• 4. Drop into 12 mounds (about 1/4 cup each) 3-inches apart onto prepared baking sheet. Bake 30 to 35 minutes or until golden brown and puffed. Transfer cream puffs from baking sheet to wire rack. Immediately cut a slit in each cream puff for steam to escape. Cool completely.
• 5. For sauce, microwave heavy whipping cream in medium microwave-safe bowl on HIGH 1 minute or until very hot. Add chocolate to bowl; let stand 2 minutes. Whisk until chocolate is melted and mixture is smooth. Set aside to cool. Sauce will thicken as it cools.
• 6. To serve, split cream puffs; discard soft dough from insides. Fill cream puffs with banana slices and ice cream. Drizzle with chocolate sauce. Garnish with jimmies, whipped cream, and maraschino cherries, if desired. Serve immediately.

CREAM PUFF SUNDAES

Steps:

• In a 2- to 3-quart pan, combine 3/4 cup water, 6 tablespoons butter, and sugar. Bring to a boil over high heat.
• When butter is melted, remove from heat and add flour all at once. Beat with a sturdy spoon until well blended. Return pan to heat and stir vigorously until mixture forms a ball and leaves sides of pan, 1 to 2 minutes. Let mixture cool for 5 minutes.
• Transfer the mixture to a food processor, or leave in pan. Add eggs 1 at a time; whirl or beat until smooth after each addition. Let the batter cool 10 minutes.
• With a spoon, drop batter in 8 (1/4 cup) to 10 (slightly more than 3 tablespoons) portions at least 2 inches apart on a lightly buttered 14- by 17-inch baking sheet.
• Bake in the center of a 375° oven until brown and firm when pressed, about 45 minutes (about 30 minutes in a convection oven). Remove pan from oven and quickly cut the top 1/3 off each puff, then set back in place. Return to oven and bake until puffs are crisper and slightly browner, about 10 more minutes. Cool on racks.
• Scoop out and discard moist interiors of puffs and fill the hollows with ice cream. Set cream puff tops on the ice cream and set puffs on plates. Drizzle with chocolate sauce, add dollops of whipped cream, and sprinkle with nuts.

CREAM PUFF SUNDAE BAR

Steps:

• Heat oven to 450º.
• Coat a large baking sheet with cooking spray or grease as you prefer.
• On stove top, bring water to boil in a 2 quart saucepan.
• Add baking mix, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball.
• Remove from heat and cool 4-5 minutes.
• Add eggs one at a time beating thoroughly after each addition. Beat until smooth.
• Spoon dough onto prepared pan, making 8 mounds, 3 inches apart.
• Bake for 15 minutes. Reduce oven temp to 350º and bake an additional 15 minutes or until sides of puffs are crisp and golden.
• Turn off oven; let stand in oven with door slightly ajar for 10 minutes.
• Cool completely on wire racks away from drafts.
• To serve, cut puffs in half & fill 8 halves with ice cream. Replace tops and serve with assorted fruits, sauces and toppings of your choice.

CREAM PUFF SUNDAES

Steps:

• Heat oven to 425 degrees.
• In medium saucepan, heat water and margarine to boiling.
• Stir in flour and salt. Cook over medium heat, stirring vigorously until mixture leaves sides of pan in smooth compact ball, about 2 minutes. Remove from heat.
• Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy.
• Spoon 6 mounds of dough about 3 inches apart onto ungreased cookie sheet.
• Bake for 30 to 40 minutes or until puffed and golden brown. Cool completely.
• Split; remove any filaments of soft dough.
• Fill each with icecream and top with chocolate syrup.